Encapsulation Technologies for active food ingredients and food processing

402 Pages·012.684 MB·402\402

Nicolaas Jan Zuidam
Viktor A. Nedović
Editors
Encapsulation
Technologies for
Active Food Ingredients
and Food Processing
Encapsulation Technologies for Active
Food Ingredients and Food Processing
Nicolaas Jan Zuidam Viktor A. Nedovic´
●
Editors
Encapsulation Technologies
for Active Food Ingredients
and Food Processing
Editors
Nicolaas Jan Zuidam Viktor A. Nedovic´
Unilever Research and Development Department of Food Technology
Vlaardingen and Biochemistry
The Netherlands Faculty of Agriculture
[email protected] University of Belgrade
Serbia
[email protected]
ISBN 978-1-4419-1007-3 e-ISBN 978-1-4419-1008-0
DOI 10.1007/978-1-4419-1008-0
Springer New York Dordrecht Heidelberg London
Library of Congress Control Number: 2009929702
© Springer Science+Business Media, LLC 2010
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Contents
1 Introduction ............................................................................................ 1
Nicolaas Jan Zuidam and Viktor A. Nedovic´
2 Overview of Microencapsulates for Use in Food Products
or Processes and Methods to Make Them ........................................... 3
Nicolaas Jan Zuidam and Eyal Shimoni
3 Materials for Encapsulation .................................................................. 31
Christine Wandrey, Artur Bartkowiak, and Stephen E. Harding
4 Characterization Methods of Encapsulates ......................................... 101
Zhibing Zhang, Daniel Law, and Guoping Lian
5 Encapsulation of Aroma ........................................................................ 127
Nicolaas Jan Zuidam and Emmanuel Heinrich
6 Microencapsulation of Fish Oil ............................................................. 161
Christiaan M. Beindorff and Nicolaas Jan Zuidam
7 Encapsulation of Iron and Other Micronutrients
for Food Fortification ............................................................................. 187
Michael B. Zimmermann and Erich J. Windhab
8 Encapsulation of Carotenoids ............................................................... 211
Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel,
Elke Walz, and Karlis Briviba
9 Encapsulation of Enzymes and Peptides .............................................. 253
Gabrie M.H. Meesters
10 Encapsulation of Probiotics for use in Food Products ........................ 269
Verica Manojlovic´, Viktor A. Nedovic´, Kasipathy Kailasapathy,
and Nicolaas Jan Zuidam
v
vi Contents
11 Bioprocess Intensification of Beer Fermentation
Using Immobilised Cells ........................................................................ 303
Pieter J. Verbelen, Viktor A. Nedovic´, Verica Manojlovic´,
Freddy R. Delvaux, Ida Laskošek-Cˇukalovic´, Branko Bugarski,
and Ronnie Willaert
12 Immobilization of Microbial Cells for Alcoholic
and Malolactic Fermentation of Wine and Cider ............................... 327
Yiannis Kourkoutas, Verica Manojlovic´, and Viktor A. Nedovic´
13 Immobilization of Cells and Enzymes for Fermented
Dairy or Meat Products ......................................................................... 345
Claude P. Champagne, Byong H. Lee, and Linda Saucier
14 Encapsulates for Food Bioconversions
and Metabolite Production .................................................................... 367
Véronique Breguet, Vojislav Vojinovic, and Ian W. Marison
Index ................................................................................................................ 391
Contributors
Artur Bartkowiak
Chair of Food Packaging and Biopolymers, Faculty of Food Sciences
and Fisheries, The Westpomeranian University of Technology, Kazimierza
Krolewicza 4, 71-550 Szczecin, Poland, [email protected]
Christiaan M. Beindorff
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen,
The Netherlands, [email protected]
Véronique Breguet
Baxter BioScience Manufacturing Sarl, Neuchatel, Switzerland
[email protected]
Karlis Briviba
Institute of Nutritional Physiology, Max Rubner Institute, Federal Research
Institute of Nutrition and Food, Haid-und-Neu-Str. 9, 76131 Karlsruhe, Germany
[email protected]
Branko Bugarski
Department of Chemical Engineering, Faculty of Technology and Metallurgy,
University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia,
[email protected]
Claude P. Champagne
Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe, QC,
Canada J2S 8E3, [email protected]
Freddy R. Delvaux
Centre for Malting and Brewing Science, KU Leuven, Kasteelpark Arenberg 22,
3001 Heverlee, Belgium, [email protected]
Robert Engel
BASF SE, GCT/P – L549, 67056 Ludwigshafen, Germany
[email protected]
vii
viii Contributors
Stephen E. Harding
National Centre for Macromolecular Hydrodynamics,
University of Nottingham, School of Biosciences, Sutton Bonington, UK
[email protected]
Emmanuel Heinrich
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen,
The Netherlands, [email protected]
Kasipathy Kailasapathy
Probiotics and Encapsulated Functional Foods Unit, Centre for Plant and Food
Science, School of Natural Sciences, University of Western Sydney, Hawkesbury
Campus, Locked Bag 1797, Penrith South DC, NSW 1797, Australia
[email protected]
Yiannis Kourkoutas
Department of Molecular Biology & Genetics, Democritus University
of Thrace, Alexandroupolis GR-68100, Greece, [email protected]
Daniel Law
Department of Chemical Engineering, University of Birmingham,
Edgbaston, Birmingham B15 2TT, UK
Byong H. Lee
Agriculture and Agri-Food Canada, 3600 Casavant, St-Hyacinthe,
QC, Canada J2S 8E3, [email protected]
Ida Laskošek-Cˇukalovic´
Department of Food Technology and Biochemistry, Faculty of Agriculture,
University of Belgrade, Nemanjina 6, PO Box 127, 11081 Belgrade-Zemun,
Serbia
Guoping Lian
Unilever Discover, Colworth Science Park, Sharnbrook,
Bedford MK44 1LQ, UK, [email protected]
Verica Manojlovic´
Department of Chemical Engineering, Faculty of Technology and Metallurgy,
University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia
[email protected]
Ian W. Marison
School of Biotechnology, Dublin City University, Glasnevin, Dublin 9, Ireland
[email protected]
Gabrie M.H. Meesters
DSM Food Specialties, PO Box 1, 2600 MA Delft, The Netherlands
Nano Structured Materials Group, Faculty Applied Sciences, Delft University
of Technology, Julianalaan 136, 2628 BL Delft, The Netherlands
[email protected]
Contributors ix
Viktor A. Nedovic´
Department of Food Technology and Biochemistry, Faculty of Agriculture,
University of Belgrade, Nemanjina 6, PO Box 127, 11081 Belgrade-Zemun, Serbia
[email protected]
Henelyta S. Ribeiro
Unilever Discover, Colworth Science Park, Sharnbrook, Bedford MK44 1LQ, UK
[email protected]
Linda Saucier
Department of Animal Science, Paul Comtois Building, 2425 Agriculture Street,
Université Laval, Quebec City, QC, Canada G1V 0A6
[email protected]
Heike P. Schuchmann
Institute of Process Engineering in Life Sciences, Food Process Engineering,
KIT/University of Karlsruhe, Kaiserstr. 12, D-76131 Karlsruhe, Germany
[email protected]
Eyal Shimoni
Laboratory of Functional Foods, Nutraceuticals, and Food Nanoscience,
Faculty of Biotechnology and Food Engineering, Technion – Israel Institute
of Technology, Haifa 32000, Israel, [email protected]
Pieter J. Verbelen
Centre for Malting and Brewing Science, KU Leuven, Kasteelpark Arenberg 22,
3001 Heverlee, Belgium, [email protected]
Vojislav Vojinovic
Nestle Research Centre, Nestec SA, Vers-Chez-les-Blanc Case postale 44, 1000
Lausanne 26, Vaud, Switzerland, [email protected]
Elke Walz
Department of Food and Bioprocess Engineering, Max Rubner-Institute (MRI),
Federal Research Institute of Nutrition and Food, Karlsruhe, Germany
[email protected]
Christine Wandrey
Ecole Polytechnique Fédérale de Lausanne, Laboratoire de Médecine
Régénérative et de Pharmacobiologie, CH-1015 Lausanne, Switzerland
[email protected]
Ronnie Willaert
Structural Biology Brussels, Vrije Universiteit Brussel, Flanders Institute
for Biotechnology, Pleinlaan 2, B-1050 Brussels, Belgium
[email protected]
x Contributors
Erich J. Windhab
Laboratory of Food Process Engineering, Institute of Food Science
and Nutrition, Swiss Federal Institute of Technology (ETH), Zürich, Switzerland
[email protected]
Zhibing Zhang
Department of Chemical Engineering, University of Birmingham, Edgbaston,
Birmingham B15 2TT, UK, [email protected]
Michael B. Zimmermann
Laboratory for Human Nutrition, Institute for Food Science and Nutrition,
Schmelzbergstrasse 7, LFV E19, Swiss Federal Institute of Technology (ETH),
Zürich, Switzerland, [email protected]
Nicolaas Jan Zuidam
Unilever R&D Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen,
The Netherlands, [email protected]